Shredded Beef Taquitos are a tasty lunch or snack and a perfect way to use up leftover pot roast. Crisp on the outside, tender beef inside; so yummy!
Shredded Beef Taquitos
Shredded Beef Taquitos are our go-to meal when we have leftover Sunday roast, which we do quite often. Our mom would always make a giant roast dinner for Sunday and we always had tons of leftovers. These quick and easy taquitos make the very best lunch or after school snack. If you don’t have roast leftovers, don’t worry! You can make one specifically for this recipe, using either an instant pot or slow cooker. Couldn’t be easier!. We have all the details outlined below. Tender, juicy beef with cheddar cheese and wrapped in a crispy corn tortilla. Such a delicious way to breathe new life into leftovers!
Tips for Making the Perfect Shredded Beef Taquitos
- To get that perfect golden crispy shell on the outside, fry each corn tortilla for about ten seconds on each side in hot oil, and let them dry on a paper towel.
- Working quickly, add shredded cheddar cheese, then some shredded beef. Add the cheese first, so it won’t melt out of the shell.
- Bake the roll ups seam side down until they’re sealed, then turn over and bake some more until they’re golden all the way around.
- These taquitos are delicious served with sour cream, salsa or our delicious homemade guacamole.
- If you have lots of beef to use up, make a bunch of these taquitos. They freeze really well! You can store them in a freezer safe Ziploc bag for up to two months. To re-heat, just pop them in the oven or microwave for something quick to eat.
What to Serve with Shredded Beef Taquitos
Eat these on their on as a snack, or add them to a larger Mexican meal. Try some of our very favorite recipes:
- Crock Pot Mexican Shredded Beef
- Mexican Street Corn Cups (Disneyland Copycat)
- Easy Restaurant Style Mexican Rice
- Grilled Mexican Street Corn
- Easy Chicken Flautas
- Cheater Restaurant Style Refried Beans
How to Make Shredded Beef Taquitos
Ingredients
- 2 lbs lean roast beef
- 1 pkg dry onion soup mix
- 1 cup water
- a few shakes of hot sauce (Tabasco)
- 1 lb cheddar cheese shredded
- 30 small corn tortillas (or 20 large corn tortillas)
- cooking oil
Instructions
To prepare beef in the Instant Pot
- Brown the roast on each side in the Instant Pot.
- Add onion mix, water, and hot sauce.
- Cook on high pressure for 1 hour.
- Use the slow release to release the pressure.
- Remove roast and shred.
- Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.
To prepare beef in Crock Pot/Slow Cooker
- Sear beef on all sides in a large fry pan.
- Place roast in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours.
- Remove beef from crock-pot and shred.
- Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.
For the Taquitos
- Heat oil on medium heat. Fry corn tortillas in hot oil for 10-12 seconds on each side. Drain on paper towels.
- Add a little cheese and beef to each tortilla and roll up. Be sure to add cheese first then the beef so the cheese won't melt out.
- Place taquitos seam-side down on a lightly greased cookie sheet. Bake at 400-degrees for 6-8 minutes.
- Turn taquitos and bake for another 6-8 minutes or until taquitos are nice, golden brown, and slightly crispy on all sides.
- Serve with sour cream, salsa, guacamole, and/or nacho cheese dip.
Equipment
- Slow Cooker or Instant Pot
Susan says
I LOVE taquitos. These look so yummy!
Susan http://www.ugogrrl.com
Dede says
Yum, I tried these and LOVE THEM!!!
Dede says
Yum, I tried these and LOVE THEM!!!
courtney says
I want to make these and freeze them. could you please explain that process to me.
I'm wanting to know at what step should I freeze them? how long I should cook them in the oven and at what temp from a frozen state?
thank you so much
courtney
crystal Christensen says
I just made these today. I didn’t have any roast so I used ground beef and they were delicious.
Echo says
Thank you for letting us know! We are all for improvising with what you have in your fridge!
Candy says
These look so good. Going to make them this weekend. Can they be frozen? What step would you freeze them at?
Erica says
I freeze them AFTER baking. That way they are crisp already when you thaw them– and they are easier to microwave 🙂
Elizabeth says
My corn tortillas keep breaking and opening. How should I get them to roll tighter and not break?
Emily says
Try warming them up before rolling them, you can warm them in a pan or in the microwave for just a little bit.
Elizabeth says
That worked, thank you so much!
Jacqueline says
This looks wonderful. My husband and three girls love taquitos.
I have a question, I looked but probably missed it. Roughly how many does this serve? Nothing exact needed, I just need to know if I need to double it for my family of six =)
Thank you in advance
Erica says
Typically it serves 4-6. If you are using all 30 shells each person would get 5 taquitos. It also depends on how full you stuff them. If I were you I would do 1 1/2 and then freeze any leftovers (they re-heat great)!
Tina says
If I’m in a little time crunch and cook the meat on high, how long would I need to cook it for?
Erica says
You can do the meat for 4 hours and it should be good. 🙂
Shayla says
Can the roast be done in the instant pot?
Favorite Family Recipes says
Absolutely! It would work out great!
Lisalia says
YUM! I’ve usually had chicken taquitos – these are our family’s new favorite!
Jen says
Such a genius way to use up leftover pot roast! These are so crunchy and delicious! A total family dinner win for us.
Matt Taylor says
I love taquitos! I will admit I always bought the frozen premade ones, lol. I need to make these!
darleen says
so yummy – just like grandma used to make
Laura says
Thank you for this great recipe, what a delicious way to use leftover pot roast!